Devour Utah May 2018

Page 27

Chef Issue

Billingsley, Pastry chef at Stanza Italian Bistro & Wine Bar and Current Fish & Oyster Works of Edible Art Amber



ward-winning pastry chef Amber Billingsley’s life is richly layered with sweet surprises. Originally a journalist by trade, Billingsley began working in the restaurant industry at Oasis Café, where she eventually learned to make commercial-quality pastries under Jared Young—a man she considers one of her greatest mentors in the culinary world. It was also there that she met her husband, chef Robert Angelilli, who, in turn, introduced her to the professional Carpigiani gelato machine that’s brought her fame and acclaim in Utah. Renowned for her sweet and savory gelato creations beginning at Vinto and continuing on at 3 Cups and Amour Café, Billingsley fell in love with the medium because it’s “so receptive to immediate gratification as far as flavor and experimentation,” she says. “If I get inspiration for a new recipe, I can just spin that into gelato and 20 minutes later, it’s there— that’s when I get excited.” Now, 18 years after her culinary career began in the kitchen at Oasis, she’s returned to The LaSalle Group as the master of desserts at both Stanza Italian Bistro & Wine Bar and Current Fish & Oyster. Further honing her magical touch with flour, sugar, butter and cream, Billingsley is focusing full time on her true love—desserts— as she continues to transform mere ingredients into delicious works of edible art for everyone to enjoy. —Heather L. King

Stanza Italian Bistro & Wine Bar 454 E. 300 South 801-746-4441 Current Fish & Oyster 279 E. 300 South 801-326-3474 Devour Utah • May 2018 27

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